Taste of summer
Inside the new issue of National Geographic Traveller Food
National Geographic Traveller Food is packed with authentic travel and food experiences, vivid photography, plus insights and tips to inspire would-be explorers to travel widely, ethically and safely.
Food and travel
Nine chefs and food writers share their summer favourites
Sate your wanderlust and be transported from your kitchen to a place in the sun. Here, culinary experts including José Pizarro and Romy Gill share the beloved summer flavours they’ll never forget.
Latest stories
Five salads from around the world, perfect for summer
From Burmese shredded chicken and Syrian-style halloumi to the smoky spices of India, these five salads by celebrated cookbook authors offer a taste of something different this summer.
My life in food: comedian James Acaster on ice cream, Elvis and his most memorable meal
The comedian and co-host of the Off Menu podcast talks about his love for all things culinary, from his favourite restaurant to the global gastronomy that impresses him the most.
The revival of rosé wine: a guide to picking the best bottle this summer
Once regarded as uncool, rosé has undergone an image overhaul in both the Old and New Worlds. From the vineyards of Provence to the wine lands of New Zealand, here's how to pick the best bottle for your palate.
The pioneer: chef Abigail Mbalo's culinary revolution in Cape Town
From her restaurant in Cape Town’s Khayelitsha — somewhere she’d sooner not refer to as a township — Abigail Mbalo produces sumptuous riffs on the cuisine of her hometown.
Editors' picks
Vive Lyon: how the grand dame of French cuisine is looking to the future
Lyon has a culinary reputation like no other. But the launch of an ambitious new gastronomic attraction in one of its most famous old buildings is just one of several eye-catching ways in which the city is sprucing up its menu.
Beyond Napa: on the trail of California's artisan cheesmakers
In the valleys and hillsides just north of San Francisco, artisan cheesemakers are taking advantage of the same varied terroir that produces world-class wines. The result? Unique cheeses flavoured by sea air and forest-lined marshes.
A culinary guide to the Italian city of Bologna, from lasagne to Lambrusco
This is the cradle of Italy’s world-famous cuisine — an erudite, antique city of twisted streets, forgotten chapels filled with frescoes and imposing temples to scholarship.
Breaking bread: an Alpine family feast in Courmayeur, Italy
In Courmayeur, in the shadow of Mont Blanc, family meals are hearty affairs, involving plenty of cheese and suitably mountainous portions of carbonara and focaccia. Pull up a chair — dinner is served.
Breaking bread
Breaking bread: on the trail of tradition in Thessaloniki, Greece's gastronomic heart
Thessaloniki is Greece’s gastronomic heart, a melting pot city that’s constantly evolving. But when it comes to Greek cooking, some things aren’t to be messed with — no matter how modern life gets.
Breaking bread: coastal cuisine and family feasts in Tunisia
From perfectly prepped couscous to generous helpings of harissa, Tunisian cuisine is all about colour, flavour and abundance. In the coastal town of Nabeul, a family meal becomes a feast when guests are involved — and extra helpings are inevitable.
Breaking bread: the smoky taste of Nashville, Tennessee
Pitmaster Pat Martin spends his working day barbecuing and his free time grilling — two very different things if you’re in the American South, where cooking is as much about the journey as the destination.
Meet the makers: the Greek co-op putting traditional spoon sweets on the map
In Vizitsa, one of the Greek villages that have dotted Mount Pelion’s slopes since antiquity, the women-run Esperides Co-operative uses the region's abundant orchards to create traditional Greek spoon sweets with a secret local ingredient.
Meet the maker
Meet the maker: the Spanish family behind some of the world's best saffron
In central Spain, the Cabra have farmed some of the world's highest-quality saffron for four generations, using a meticulously hand-produced and largely unchanged approach.
Meet the maker: the woman behind the world's most sought-after pistachios
In Sicily, Laura Lupo makes products such as pesto and torrone from her own highly prized Bronte pistachios.
Meet the maker: the Canadian maple tree tapper
In rural Quebec, Pierre Faucher has been tapping maple sap and turning it into syrup for almost 40 years.
Photo story: celebrating the characters and creations of London's Chinatown
The food found in Chinatown was once largely Cantonese, but in recent years it’s diversified. Today its outlets specialise in cuisines from all across Asia; the longest queues, though, are outside the bubble tea cafes.
Photo stories
Photo story: dining with nomads in Kyrgyzstan
Once a nation of nomads, today’s Kyrgyzstan is dotted with yurts only in summer. For most of the year, Kyrgyz shepherds live settled lives in the valleys, but from June to September, when the lowlands are arid, they move to summer mountain pastures, known as jailoo.
Photo story: the story behind the hazelnuts of Piedmont, Italy
The hills just outside Alba, in northwest Italy’s Piedmont region, are striped with neat green rows of trees and vines. The area is renowned for its wines and white truffles, but the jewel in its crown is the nocciola del Piemonte, a delicate variety of hazelnut with thin skin and crisp, dense flesh. The terroir here is ideal for these nuts: the slopes allow the soil to drain, while the altitude and climate provide the perfect temperature for the trees.
Photo story: the London tradition of pie 'n' mash
There can be few institutions more synonymous with the East End of London than pie ’n’ mash shops.
A taste of Pembrokeshire, from local gin to crab rarebit
Across the Welsh county of Pembrokeshire, producers and chefs are upping their game, elevating fresh, seasonal and local ingredients to the very top of the menu.
Where to eat in Whitstable, Kent
First-rate seafood is a given, but on the charismatic Kent coast you’ll find Michelin stars and craft beer too. Whitstable's ready supply of oysters once sated the appetites of the Roman Empire, and it continues to innovate today with modern bistros, bars and takeaway picnics.
How Chardonnay has shaken off its oaky reputation around the world
Chardonnay is leaving behind its reputation for heavy oakiness, as wine producers around the world create lighter, fresher versions. We round up the best bottles to try.
How to experience the culinary traditions of Bilbao, the heart of Spain's Basque Country
Renowned for its art and riverfront architecture, Bilbao is a city of chattering markets, long nights and football-mad locals, but it also knows a thing or two about good food and drink.
What they're eating in Dublin
Black winter truffle ice cream and lightly-seared Connemara scallops are on the menu in the Irish capital, where beloved dining spots include Michelin-starred The Greenhouse and cosy wine parlour Loose Canon.
Five ways to use figs, by the renowned chefs at Honey & Co
Figs liven up both savoury and sweet dishes. Sarit Packer and Itamar Srulovich, the chef-owners of Honey & Co cafe and the authors of several bestselling cookbooks, share five ways to use this versatile fruit, from an unusual pizza topping to a homemade jam.
Meet the maker: the Belgian chocolatier crafting confections with an Asian twist
At the workshop in his Brussels cafe, Laurent Gerbaud is making chocolates with a difference, taking inspiration from far beyond the borders of Belgium.
Three summer recipes to try, from kachumber salad to lobster with chips
Hailing from India, Spain and England, these three recipes — kachumber salad, lobster with chips and sopa bullabesa de Almería — epitomise the summer months for chefs Romy Gill, Jack Stein and José Pizarro.
Six vegan and vegetarian barbecue ideas from around the world
From Mexican-style corn to Middle Eastern baba ganoush, there are plenty of ways to liven up your barbecue for vegetarians and vegans – it just takes a little research and imagination.
A chef’s guide to Slovenia, the culinary destination for 2021
If you’re looking to dream up a tasty escape, this lesser-known culinary corner of Europe might just be it: Slovenia has been crowned European Region of Gastronomy for 2021. Chef Ana Roš shares her tips for wild ingredients and hyper-local home cooking.
How I got the shot: photographer Rob Greig on capturing London’s love affair with pie ’n’ mash shops
Looking back at one of our favourite photo stories of last year, photographer Rob Greig shares behind-the-scenes tips and tricks from his shoot for National Geographic Traveller Food.
From festivals to foraging tours: the top five food experiences in Ireland
From fine dining restaurants and a cider festival to food markets and a seaweed safari, the island’s culinary experiences all serve up fun with a laid-back vibe.
Beyond banana bread: five recipes from restaurants around the world to try at home
Pining for restaurants and getting slightly bored in the kitchen? Reinvigorate your time with these five exotic recipes from global restaurants featured in National Geographic Traveller Food magazine — everything from goulash to gunkan maki.
Artisan bakes and ancient grains: nine British bakeries doing things differently
Baltic Wild sourdough, cinnamon buns, scalded rye and bara brith are among the delectable wares on offer. And though they might be out of reach right now, you'll want to be first in line when normal service resumes.
Five ways with miso
It’s a Japanese staple, but works across almost any cuisine. Here are five ways to use this highly versatile store-cupboard staple, from a grilled veg glaze to a salted caramel alternative.
What they’re eating in Houston, Texas
Viet-Cajun crawfish, fried okra tempura and steak: here's what and where to eat in this American metropolis.
A culinary guide to Amsterdam
The cosmopolitan Dutch capital is a culinary big-hitter, dishing up everything from Indonesian to Israeli cuisine. The common thread? A defiantly down-to-earth approach.
Soul of Skåne
Skåne, Sweden's verdant southernmost province, is a place to take it slow. Here, travellers can switch off on sandy beaches, wild camp under starry skies and forage in the undergrowth for wild mushrooms. This is what friluftsliv — a Scandinavian term that loosely translates as ‘open-air living’ — is all about. It's also a place where the locals' welcoming spirit, relaxed hospitality and respect for the land are deep-rooted and heart-warming. Experience this region’s astounding variety of locally grown produce with a homemade smoothie made from foraged fruits, or an ice cream flavoured with just-plucked saffron.
